Would love to get some thoughts from the experienced folks on here. My 3-2-1's (process and pics below) were experiencing MAJOR pullback when I unfoiled them. Still, I put them on for an hour more. Spares were about 3 lbs per slab, which I understand can be small for St. Louis cut, so I'm not sure if I overcooked and should have gone for 2-2-1 instead.
Thoughts? Either way, they still got rave reviews.
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My wife was at the store with clear instructions. "Bring home 2 slabs of St. Louis spare ribs - it's probably more than we need, but we'll have leftovers."
Here's what came home:
Six slabs, two packs. Oh well. Time to have people over!
I froze one pack, but took the three slabs from the other for the smoke. Made a simple homemade rub (4 tbsp turbinado sugar, 2 tbsp each of SPOG, 2 tbsp paprika, 2 tsp ancho, 2 tsp chipotle) and put them on with a bit of hickory chunks and apple chips.
Oh, and here's why we don't trust our smoker thermometers, folks!
Just put on.
I'm a newb, so I figured I should try both Eric's wet-to-dry and the 3-2-1 method. 2 hours in, I dumped the water from the pan, and 3 hours in, I foiled 2 of the slabs (leaving 1 nekkid) so I could compare 3-2-1 to no foil at all.
Here's the unfoiled slab after 5 hours.
And the 3-2-1's right after coming out of the foil.
I left both on unfoiled for another hour, stopping halfway through to sauce them with some Sweet Baby Ray's. Here they are out of the smoker and resting.
Portioned and plated. 3-2-1 first, followed by the naked:
And the rest of the feast!
Thoughts? Either way, they still got rave reviews.
----------------------
My wife was at the store with clear instructions. "Bring home 2 slabs of St. Louis spare ribs - it's probably more than we need, but we'll have leftovers."
Here's what came home:
Six slabs, two packs. Oh well. Time to have people over!
I froze one pack, but took the three slabs from the other for the smoke. Made a simple homemade rub (4 tbsp turbinado sugar, 2 tbsp each of SPOG, 2 tbsp paprika, 2 tsp ancho, 2 tsp chipotle) and put them on with a bit of hickory chunks and apple chips.
Oh, and here's why we don't trust our smoker thermometers, folks!
Just put on.
I'm a newb, so I figured I should try both Eric's wet-to-dry and the 3-2-1 method. 2 hours in, I dumped the water from the pan, and 3 hours in, I foiled 2 of the slabs (leaving 1 nekkid) so I could compare 3-2-1 to no foil at all.
Here's the unfoiled slab after 5 hours.
And the 3-2-1's right after coming out of the foil.
I left both on unfoiled for another hour, stopping halfway through to sauce them with some Sweet Baby Ray's. Here they are out of the smoker and resting.
Portioned and plated. 3-2-1 first, followed by the naked:
And the rest of the feast!
